2 tbls water
2 tbls lemon juice
1 tbls olive oil
1 tsp Worcestershire sauce
1 tsp Thai chili paste (such as Dynasty)
½ tsp dried oregano
¼ tsp salt
¼ tsp ground cumin
¼ tsp ground red pepper
4 red potatoes (about 1½ lbs), each cut into 6 wedges
1 red onion, cut into 6 wedges
1 red bell pepper, seeded & cut into ½-inch strips
8 garlic cloves, peeled
Preheat oven to 400 degrees. Combine first 9 ingredients in a large bowl, stir with a whisk. Add potatoes, onion, bell pepper, and garlic; toss well to coat. Arrange vegetable mixture in a single layer in a shallow roasting pan. Bake for 35 minutes or until potatoes are tender, stirring after 20 minutes.
